Re: How I treat my Mother

Quote from: TXCraig1 on Yesterday at 04:36:01 PMActually as you push fermentation warmer, you favor the formation of lactic acid over acetic. This will give you a creamier and less sour flavor. If you want sour, go cooler and longer.

I’m sure that what you say is true, but it’s not what I understand from the article I linked.
 Here’s this section where it talks about higher hydration and temp prefermentation.

“Consistency and temperature: A “wetter” levain will encourage LAB production, so I substitute a higher hydration (125%) starter for the rather stiff starter in the original recipe.  
I also grow the levain at warmer temperatures to encourage more LAB growth, mixing it with 90°F water and letting it ferment at 82°F. A wetter, warmer levain ferments much more quickly than a stiffer, cooler one; it will inevitably reach its peak and fall if left overnight. So if you try this, start your levain the same day you’ll be making your dough and keep your ey…